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Pineapple Berry Boat Recipe
|Raspberry preserves||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2521 Calories from Fat 691
% Daily Value*
Total Fat 78 g120%
Saturated Fat 43.6 g217.8%
Trans Fat 0 g
Cholesterol 260.8 mg
Sodium 342 mg14.2%
Total Carbohydrates 464 g154.6%
Dietary Fiber 90.7 g362.8%
Sugars 318.8 g
Protein 28 g55.8%
Vitamin A 51.4% Vitamin C 2025.6%
Calcium 67.1% Iron 71%
*Based on a 2000 Calorie diet
Using a sharp knife, cut out the pineapple meat, leaving shell intact.
Cut off the hard core and cut pineapple into chunks.
Combine pineapple chunks and raspberries or strawberries; mound into pineapple shells.
To make dressing, gradually blend the preserves into softened cream cheese.
Stir in the milk, lemon peel, and lemon juice.
Whip cream just till soft peaks form; fold into cream cheese mixture.
Spoon dressing over pineapple-filled shells.